Skate with mixed herbs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
350Calories
18 gProtein
41 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein18 g
Carbohydrates41 g
Fiber5.6 g
Sugars28 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium1007 mg
Calcium651 mg
Iron1.2 mg
Magnesium74 mg
Phosphorus524 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C106 mg
Vitamin A158 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline97 mg
Caffeine0 mg
Water607 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 89. The excerpt below is the record exactly as published.
Skate with mixed herbs. Poulets en fricassée. Fricassée of fowl. Filet de bœuf rôti. Roast fillet of beef. Salsifis frits. Fried salsifis. Tourte aux abricots. Apricot tart. Skate with mixed herbs. Fillet and skin a fine skate, dry between two cloths, and cook in a saucepan with a pint of milk, a lump of butter, a little flour, two slices of lemon, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.